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20-Minute Vegan Curry Ramen Recipe

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4 from 7 reviews

This quick and easy vegan curry ramen comes together in just 20 minutes, making it a perfect weeknight dinner. Packed with fresh vegetables like carrots, sugar snap peas, and mushrooms, and infused with rich, aromatic red curry flavors, this comforting bowl offers a delicious fusion of Asian and Indian cuisine. Creamy coconut milk and spicy curry paste blend seamlessly with fresh garlic and ginger, creating a flavorful broth that elevates simple ramen noodles into a wholesome, satisfying meal. Garnished with fresh cilantro, jalapenos, and lime wedges, this vegan recipe is both hearty and vibrant, ideal for serving family and friends.

Ingredients

Main Ingredients

  • 1 tablespoon sesame oil
  • 1 cup shredded carrots
  • 1 cup sugar snap peas
  • 8 oz. sliced mushrooms
  • 1–3 tablespoons red curry paste
  • 2 teaspoons curry powder
  • 6 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 6 cups vegetable broth
  • 1 (13.5 oz.) can coconut milk
  • 8 oz. ramen noodles
  • Juice of 1 lime
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

For Serving

  • Fresh cilantro
  • Sliced jalapenos
  • Lime wedges

Instructions

  1. Heat the oil: In a large pot or Dutch oven, warm 1 tablespoon of sesame oil over medium heat to create a flavorful base for the vegetables and curry.
  2. Sauté the vegetables: Add 1 cup shredded carrots, 1 cup sugar snap peas, and 8 oz. sliced mushrooms along with a generous pinch of kosher salt and freshly cracked pepper. Cook for about 3 minutes, stirring occasionally to soften the vegetables without losing their vibrant crunch.
  3. Add the spices: Stir in 1-3 tablespoons red curry paste (adjust based on spice preference), 2 teaspoons curry powder, 6 cloves minced garlic, and 2 teaspoons minced ginger. Cook for 1 minute while stirring to release the aromatic flavors of the spices.
  4. Add liquids and season: Pour in 6 cups vegetable broth and 13.5 oz. can of coconut milk. Stir to combine all ingredients thoroughly. Season with salt and pepper to taste.
  5. Simmer: Increase heat to medium-high and bring the mixture to a simmer, allowing the flavors to meld together for a few minutes.
  6. Cook the noodles: Add 8 oz. ramen noodles directly into the simmering broth. Cook for about 10 minutes, or until the noodles reach an al dente texture, stirring occasionally to prevent sticking.
  7. Finish with lime: Remove from heat and stir in the juice of 1 lime to brighten the dish with a fresh citrus note.
  8. Serve and garnish: Ladle the curry ramen into bowls and top with fresh cilantro, sliced jalapenos, and extra lime wedges for added flavor and visual appeal.

Notes

  • This ramen reheats well, but to prevent noodles from becoming mushy, store the noodles separately from the broth if refrigerating leftovers.
  • Spice level varies with different red curry pastes; adjust the quantity to your preference. Thai Kitchen red curry paste is a mild option used here.
  • For even heat distribution while cooking, use a heavy, enameled cast iron pan or Dutch oven when preparing this recipe.

Find it online: https://bitezly.com/20-minute-vegan-curry-ramen-recipe/